Premium Organic Umami Rice Koji (1 KG)

 Handcrafted Organic Rice Koji for Miso, Shio Koji, Fermented Hot Sauce, and Your Best Ferment Yet.

This premium rice koji is made using heirloom spores—prized for their enzymatic strength and robust umami flavor—from Higuchi Matsunosuke Shoten in Osaka, Japan, and carefully cultivated on certified organic Calrose rice from southern California.

All koji is made by hand at Virginia’s first and only sake brewery -  North American Sake - in Charlottesville, VA.

 Create Your New Favorite Umami Bombs 

We designed this rice koji specifically to help professional chefs, fermentation fanatics and casual cooks:

• Ferment one-of-a-kind misos
• Transform meals with fresh shio koji
• Supercharge sauerkrauts and fermented hot sauces
• Get funky with homemade garums

 Elevate Your Everyday Cooking 

Skip the fermentation and use this koji immediately to:

• Maximize your favorite marinades and dry rubs
• Tenderize, age, and amplify your proteins
• Add depth to dressings, soups, and sauces

We believe that well-made koji isn’t just an ingredient. It’s a tool for flavor innovation and a portal to both the deep past and culinary future. Trusted by fermentation wizards, home cooks, and Michelin-star chefs alike, koji is the backbone of Japanese fermentation—and this one’s made to be yours.

Ingredients: Aspergillus oryzae: BF-1 koji kin (Osaka, Japan), Organic medium grain Calrose rice (California, US)

All koji is frozen immediately after growin, then dried in small batches to ensure freshness and maximum enzymatic potency.